Sarah- Hey guys, I’m back with a new recipe. It’s Creame Brûlée. This one is very close to my heart. Vaquas and I went different swiss villages for our honeymoon. There is a swiss village named Saint-Blaise. Oh my god! There was a cottage we stayed in, and there was a restaurant walking distance from the cottage, I seriously forgot the name of the restaurant but it had the most creamiest, yummiest, richest cream brûlée. I made a mission in life to come up with a recipe like there’s. This recipe took me few years to perfect, but now It’s been perfected so what a beautiful time to share, It’s my valentines day recipe of 2020.
Creame Brûlée is a one of my ultimate favorite desserts, which everybody goes crazy for. It consists of egg yolks, sugar, heavy whipping cream, salt, orange zest, and vanilla extract. See the ingredients are so simple, you probably have all in your fridge or pantry.
I wanted to find a perfect kitchen torch. I researched different kinds of kitchen torches for 1 1/2-2 years then I found my perfect one. I highly recommend the one that I have. I am including a link and yes the investment is worth it. So here is the link to my Kitchen Torch . Yes, you can, just use a normal torch on a low flame, that’s what i did. You have to be careful, not burn the sugar so it will look black. Creame Brûlée is a very delicate dessert.
Creame Brûlée is perfect for valentines day, any day, birthdays, anniversaries, or any time. I seriously love cream brûlée. I hope you give this recipe a try. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us. As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
- 3 yolks
- 1-1/2 cups heavy whipping cream
- 1/4 cup granulated sugar (plus 1 tbsp for each of the ramekins)
- 1 tsp pure vanilla extract
- 1/2 tsp orange zest
- a pinch salt
- Preheat oven to 300 degrees.
- In a small saucepan on low heat, slowly heat the cream to a simmer but not boiling.
- Whisk together the sugar, egg yolks, and vanilla. Slowly add the cream to the egg mixture making sure you don’t curdle the eggs. Add salt & orange zest and whisk to combine.
- Divide batter 1-inch deep ramekins and place them into a deep roasting pan.
- Pour boiling water into the pan, just enough to come up half way on the ramekins. Bake for 45 minutes (custard should be set when gently shaken).
- Remove custards from water bath and let cool at room temperature for about 30 minutes, then set them in the fridge for a 7 hours or overnight.
- When ready to serve, let them come to room temperature for 10 minutes, top each one with 1 tablespoon of granulated sugar. With a small kitchen blow torch, heat the top of each custard until the sugar caramelizes evenly, but does not burn. (Keep your eye on it, because it happens very quickly, and the sugar will burn very quickly.